Process of cooking edibles



Reissued July 21, 1936 UNITED STATES PATENT OFFICE PROCESS OF COOKINGEDIBLES Reuben Romney, Jr., Salt Lake City, signor to CheezitsCorporation,

Utah, as- Salt Lake '7, 1936, Serial No.

cation for reissue May 4 Claims.

My invention relates to confections and has for its object to provide anew and highly palatable confection made with the following processwhich produces a cheese coated potato slice.

A further object is to provide a cheese covered potato chip which willhave the cheese so cooked that it will adhere to the chip in a mannersuch as will permeate the chip with cheese flavor and coat the outsideof the chip either wholly or in part with cheese and which will aid thekeeping qualities of the potato chip preventing them from getting rancidso quickly.

A further object is to provide a process of making cheese coated potatochips and at the same time provide a longer lasting chip and one inwhich the cheese flavor has entirely permeated the potato.

These objects I accomplish with the following process of manufacturing:

In manufacturing my chips for market I first prepare the chips forcooking in a manner identical or similar to that used by any potato chipfactory, mainly, wash, slice, and soak in water to clean the potato, andfree the starch therefrom. When the chips are dried to the proper amountfor cooking, I prepare the cheese. The cheese must be prepared beforethe potatoes are cooked and I do that in the following manner: I take agood grade of cheese and grate it to a medium fine consistency and leavethe cheese exposed to the air in drying racks to air dry it to theproper consistency. This can only be determined by using a small amountof fat and when the cheese has dried to test it in the hot fat to seewhether it entirely melts into the fat or whether it is at the correctdryness to adhere to the potatoes when they are cooking. When the cheeseis ready for cooking, the potatoes are set in the hot fat and cookedabout two minutes or until they have commenced to get crisp or slightlybrown. I then throw or sprinkle a desired quantity of the gratedsemidried cheese over the surface of the oil in which the potatoes arecooking, at the same time stirring the potatoes in the oil. The cheesewill instantly settle into the fat and sputter while it is melting andas the potatoes are being stirred, the cheese will commence to ad-14,127, April 1, 1935. Appli- 12, 1936, Serial No.

here to the potatoes. As the cooking and stirring continues, the cheesecontinues to adhere to the chips until the chips are entirely browned orcooked as desired, at which time they are removed from the fat andseasoned and set in suitable drains to drain off the excess fattherefrom.

The chips may then be packed in suitable sacks or containers and areready for market.

While I have herein described my process as applied specifically topotato chips, it is equally well applicable to other forms of slicedpotatoes.

Having thus described my invention, I desire to secure by Letters Patentand claim:

1. A process of preparing cheese coated potato chips, comprising cookingthe potato chips in 15 deep fat until partially done; introducingpartially dried cheese into the fat and stirring the cheese, fat andpotato chips until the potato chips are done; removing the potatoes fromthe fat and draining off the excess fat and finally salting the chips totaste. 2O

2. A process of manufacturing cheese potato chips, comprising air dryingcheese; preparing potatoes for cooking by cleaning, slicing, and soakingthem, placing them in deep fat, adding 25 the air dried cheese to thedeep fat when the potatoes are near done, and stirring the potatoes inthe fat during cooking to bring the potatoes into contact with thecooking fat and cheese, to adhere the cheese to the potatoes.

3. A process of preparing cheese coated sliced 30 potatoes comprising,preparing the sliced potatoes in the regular manner, cooking the slicedpotatoes in deep fat and adding semi-dried grated cheese to the fat tocome into contact with the potato slices while in the last stages ofcooking, to adhere the cheese to the outer surfaces of the potatoslices.

4. The process of preparing cheese coated sliced potatoes comprising,preparing the sliced 4o potatoes in the regular manner, cooking thesliced potatoes in deep fat and adding semi-dried cheese particles tothe fat to come in contact with the potato slices while they are in theprocess of cooking, to adhere the cheese to the outer 45 surfaces of thepotato slices.

REUBEN ROMNEY, JR. 7

